Stuck In a Jam: Bangkok Jam

For those who regularly check out my blog (are there?), it is quite easy to notice that my favorite food can be summed up into three cuisines: the artful Japanese cooking, good old American comfort food, and finally, spicy and exciting Thai.

Yet, among those three, whenever I want a quick satisfying meal, Thai food is usually the default choice.  It is simple, inexpensive, yet utterly delicious.  Thus, it comes as no surprise that Thai restaurants are nearly ubiquitous in shopping malls and food districts.  Although, it is quite difficult to find the authentic shops that preserve the orthodox Thai flavor. 

Street side cafe vibe.

Beyond the food it offers, Bangkok Jam strives to recreate the vibe of street side joints in Bangkok.  I have never been to Bangkok itself, thus I couldn't judge on their effort.  Yet, the cleverly thought out layout and decors, including mock voltage lines, electric posts, and sign boards written in Thai, all contributes to a near authentic aura. 

Take out the air-conditioning and bright lighting of the mall, and one would feel instantly transported to the streets of Bangkok.  The place is Instagram-worthy, but I was hoping the food would also stand out.  All too often in Singapore, the taste of Thai is mellowed down in an effort to suit the less tolerant palate.

The menu was straightforward, staying true to what a typical Thai restaurant offers.  We therefore opted to stick to our favorite choices.  I was particularly craving for spring rolls on that day, so we kick-started our meal as such.

Porpiah Tod (Deep Fried Spring Rolls, SGD 8.50, approx. PHP 290, +7% GST and 10% service charge)

The spring rolls were perfectly executed with crisp outer skin and warm filling.  Packed inside with a hodge-podge of carrots, greens, and bean sprouts, it was reminiscent of our own lumpia toge which I was already sorely missing.  The sweet chili dip was too tame though, as it would have paired well with a slightly spicier sauce.  Nonetheless, it was a good way to whet the appetite.

My only complaint was that the rolls were quite small compared to what I was used to back home.  Although there were 8 pieces served, I would have preferred larger rolls.  The main courses arrived soon as I gushed with expectant delight.

Soft Shell Crab in Mellow Yellow Curry (SGD 16.50, approx. PHP 570, +7% GST and 10% service charge)

I wanted to compare Bangkok Jam's version with that of Thai Express, so we ordered the Soft Shell Crab again.  When the plate arrived, it was a bit disconcerting as it looked like a sorry mess.  The curry sauce was haphazardly poured onto the deep-fried crab, whose form you could hardly make out.

This is one crusty crab.

We modified our order but asking for a spicier kick, hence the abundant green and red finger chilies above.  The yellow curry sauce itself had a tangy taste on its own, and it was zestier than what we had in Thai Express.  The scrambled egg though was a bit distracting as it stood out wallowing in the sauce instead of blending in smoothly.  The crab, though, was a heavenly treat.  Perfectly deep fried to a crunch, it took no effort to crack the shell and consume everything thoroughly.  The meat was succulent and sweet, and the curry sauce complemented it well.  The portion was quite adequate enough to satiate our hunger.

Massaman Neua (Thai Massaman Curry with New Zealand Beef, SGD 14.50, approx. PHP 500, +7% GST and 10% service charge)

I had a growing fondness for Massaman Curry, so it was an easy pick for me.  When my plate arrived, it was a bit deflating.  The serving size seemed puny, with a small metal bowl and a few sad portions of pickled cauliflower.

Beefy goodness.

But the dish more than made up for its sorry appearance.  The sauce was thick and nutty, leaning more to the sweeter side that I really preferred.  Despite the small container, they managed to pack large chunks of beef within.  The meat was tender and easy to pry away.  What I loved where the sinewy and fatty streaks that boosted the flavor further.  Extra rice please!

My only rant was that the sauce was too little.  I don't usually drench my rice in sauce, but this was one exception.  It was highly addicting, pregnant with flavor, and paired well with a cup of rice.  

In fact, my general complaint with Bangkok Jam was the smaller serving size compared to Thai Express.  Also, service was quite slow despite dining at an off-peak hour.  I even had to get a pitcher of water myself from the nearby table after waving my hand helplessly for a few times at the waiter.

Still, taste-wise, Bangkok Jam mostly hits the right spots and is comparable to the more popular Thai Express.  Further, they offer fried spring rolls which aren't available with the latter.  That alone gave it the upper edge for me, since I really like pairing spring rolls with almost anything.  In essence, this was one jam I didn't mind getting stuck in.

Jones

Bangkok Jam

Plaza Singapura

68 Orchard Road

#03-85

Singapore

www.bangkokjam.com.sg

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Time Has Come: Tim Ho Wan

Dim sum shops are dime a dozen in any place with Chinese heritage, be it Binondo in the Philippines or Little China here in Singapore.  No dumpling has ever been bastardized as the lowly siomai or shew mai, whatever it's called in wherever part of the world.  From the dirty stainless steel steaming racks of cart vendors back home, to the sweltering stalls of hawkers here, the formula remains similar and simple.  Dim sum is a quick way to get your fill of hearty, homey good food.

Despite its ubiquitous nature, it is always a refreshing news to learn about dim sum joints that seek to up the ante, aiming to re-establish the dim sum on its lofty status.  I'm not talking about the run-of-the-mill Chinese restaurants back home.  (Don't get me wrong, I love getting my quick chicken feet and pork spare ribs fix at Luk Yuen or Mongkok Dimsum).  I'm harping about the famous dim sum dedicated restaurant soon to hit our beloved Philippine shores.  It's one Chinese invasion that we would rather have.

Coming soon: An invasion of bite-sized proportions.

Even if this is a long overdue blog post, I knew it was timely to talk about it, a mere days before it formally launches.  I was fortunate enough to sample it here in Singapore, and here's hoping that the taste remains consistent once it opens in our own country.  Waiting outside among the queue seats, poring over the accolades was intimidating yet reassuring at the same time.  Tim Ho Wan was like the reigning MVP of dim sum.  But was it all hype?  Was it just the nonsensical whims of some socialite critic?

The trophy cabinet.

The place was quite neat and simple. No scary dragon fixtures, no burnt incense smell, no enchanting aura.  The place was all about the dim sum, as I spied them humbly housed among the wooden circular racks.  Even less dissuading was their straightforward menu, flashed basically on a paper that doubles as your place mat.  A bit disconcerting, yes, perhaps giving it a fast-food feel.  But wait until you sample their offerings, all for a reasonable price.

No, you can't put your dim sum on the paper. Those aren't fries.

Our gracious host that day knew exactly what to order first.  After all, it's the first impression that lasts.  But, browsing through their paper menu, it seemed that the choices were limited, compared to our familiar restaurants back home.  Was it quality over quantity?

The three little pigs. Or kings. Whatever.

These three unassuming buns were the first to arrive.  They looked so mundane, so unappealing.  They reminded me of those sweet buns I used to eat from Julie's bakeshop.  

Baked Bun with BBQ Pork, SGD 4.50 (approx. PHP 160)

Everyone was famished at this time, so I also quickly grabbed a piece and bit into it.  Time stopped.  Emotions rushed as the flavors gushed forth.  The bun itself was warm and soft, yet maintaining a slight crusty texture, the top and bottom baked perfectly.  There was a hint of sweetness in the bread, an inviting clue to what lies inside.

Heaven in a bun.

Inside was a wonderful mix of minced pork cooked tenderly and bursting with a tantalizing mix of savory and sweet flavors.  Munching through each bun was an adventure of textures, one goes from crisp, to soft, to melt-in-your-mouth soft as you reach the pork simmered lovingly in their secret barbecue sauce.  Needless to say, I had three pieces on my own and would have had more, if I didn't order any rice.  Clearly, this truly was the dish that made their name.

Chicken, Sausage, and Mushroom Rice, SGD 6.00 (approx. PHP 200)

It seems irrational to order rice at a dim sum joint, but don't we Filipinos love to pair siomai with rice?  Still, it soon became a stupid decision, if only that the rice stuffed me too much, too soon, with all the dim sum dishes that were soon to arrive.  However, the Chicken, Sausage, and Mushroom Rice (a name so long, I wish they'd come up with a shorter one) did not disappoint.

A heavy serving.

Filled to the brim with chunks of smooth and tender chicken, with pieces of Chinese sausage (chorizo to us), and large portions of mushroom - the dish was epic.  Drizzled with sweet tangy sauce, there was a play of both taste and texture.  The salty and gritty chorizo, the smooth and sweet chicken, and the gutty and herbal taste of mushrooms all synced in harmony.  If there were no other dim sum dishes, this dish was already the meal itself.

Beancurd Skin Roll with Shrimp, SGD 5.50 (approx. PHP 200)

Every Pinoy loves lumpia or spring roll, whether it be the veggie version (toge or beansprouts) or shanghai style (ground pork).  But what about this, a seafood version stuffed generously with plump shrimps?  The deep fried wrap was perfectly executed, and inside was a warm serving of shrimp and carrots, among other stuff.  Dip it into the chili, and your day is made.

Steamed Beancurd Skin Roll with Pork and Shrimp, SGD 4.00 (approx. PHP 145)

Curiously, they also serve a steamed version, with pork included.  Obviously, this caters to those who love to have it messy and dripping in their face.  Green jokes aside, this dish was equally enticing and filling, as the scent and the flavor of the sweet and tangy sauce circulated within the wooden dim sum containers.  (What do they call those anyway?)

Prawn Dumpling, SGD 5.50 (approx. PHP 200)

A common sight in most Chinese restaurants, the prawn dumpling of Tim Ho Wan stood out simply because it was all prawn.  No fillers here, it's just prawn draped so lightly by the thin wrapper.  Fresh and plump prawns oozing with succulence.  A dip in the chili or soy sauce is the perfect complement.

Pork Dumpling with Shrimp, SGD 5.00 (approx. PHP 180)

What's a dim sum trip without pork siomai?  These dumplings were leveled up as they were stuffed with small shrimps.  Once again, Tim Ho Wan doesn't scrimp on ingredients.  The dumplings were fat with pork and shrimp filling, it was like biting on a meatball.  With wrapper.  The juices dripped with each bite, the texture firm and inviting.  The highest evolution a siomai could ever be.

Steamed Spinach Dumpling with Shrimp, SGD 3.80 (approx. PHP 138)

Don't we just love shrimp? But this time, we had it embraced with some spinach for a good healthy measure.  These steamed dumplings were at par in taste, but it still was not too popular, maybe just because of the spinach.  Nevertheless, a good choice for those watching their cholesterol levels.

My personal favorite in dim sum shops, the pork spare ribs were so tempting as it swam in its savory oily goodness.  The mere sight of the chopped chili on top kept my heart racing, as I grabbed my first bite.

Pork Rib with Black Bean Sauce, SGD 4.20 (approx. PHP 150)

The flavor was locked in as it steamed in its own juices.  The meat was tender and melting, even the bones and cartilaginous parts were subdued.  Immersed in black bean sauce and chili oil, Tim Ho Wan's version was a cut above the rest.  It would have been perfect sitting atop a mound of white rice.

It was now clear why Tim Ho Wan deserves heaping praises and even longer queues.  The humble dim sum was elevated to star status.  Never has a lowly bun been worshiped like a golden idol.  I figured I could finish 10 pork buns in one sitting.  Despite its intimidating accolades, prices are surprisingly reasonable.  

Soon enough, more Filipinos will be mesmerized with these adorable dim sum offerings, as Tim Ho Wan is set to open on May 20th at the SM Mega Fashion Hall.  So let my blog whet your appetite and wet your imagination for the meantime.  Still, I hope prices in the Philippine stores would be competitive and the food quality consistent.  Let me know soon once you guys have tried it out.

Jones

Tim Ho Wan Restaurant

68 Orchard Road, #01-29A

Plaza Singapura

Singapore

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